Salmon Cakes with Roasted Red Peppers and Feta

🧂 Ingredients

• ⅓ cup old fashioned rolled oats
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 scallions
• 1 large egg
• .5 Juice of half a lemon
• 2 EZ-Open cans Chicken of the Sea Pink Salmon
• ½ cup roasted red peppers

  from a jar, packed in water, finely chopped
• 12 kalamata olives

  pitted and finely chopped
• ⅓ cup crumbled feta cheese

Instructions

• 1 In a food processor, pulse the oats to fine crumbs. Transfer to a large bowl and
  add the garlic powder, salt, and pepper.
• 2 Add the scallions to the food processor. Pulse until finely chopped. Transfer to
  the bowl with the oat mixture.
• 3 Add the salmon to the bowl with the scallions and oats. Add the egg and lemon
  juice.
• 4 Mix well. Use your hands to take 2 tablespoons of the mixture and form it into a
  small patty. Place it onto a plate lined with parchment paper or plastic wrap.
  Repeat with the remaining salmon mixture (you should be able to form 16 small
  patties).
• 5 In a large nonstick skillet, heat 2 teaspoons of the olive oil over medium-high
  heat. Add half of the salmon cakes and cook until browned on both sides, 7 to 8
  minutes, flipping halfway. Repeat with the remaining 2 teaspoons olive oil and
  the remaining salmon cakes.
• 6 To serve, top each salmon cake with feta, roasted red pepper, and chopped
  olives. Serve on a platter or in lettuce cups, if desired.

Nutrition Info